Chemical and Sensory Evaluation of Smoked Fish Treated with Ocimum gratissimum Extract

This work aims to the effect of three different concentrations (20%, 40%, and 60%) Ocimum gratissimum extract on proximate, mineral composition sensory acceptability smoked catfish mackerel samples. Fresh fish samples were hot in a locally fabricated smoking kiln at 1100C. Results showed that moisture content was significantly (P≤0.05) from control sample. The percentage crude protein decreased increased also differed compared with control. Ash fat fibre slightly mackerel. minerals significant difference observed although there decrease iodine potassium catfish. There organoleptic scores among treated 20% 40% which higher than study concluded inclusion does not have any adverse chemical sample but could improve their quality.